Authentic Karahi Curry (With Base Sauce) Recipe

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Authentic Karahi Curry (With Base Sauce)
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Ingredients
26
Count
Nutrition
788
Calories
Total time
60
Minutes
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Ingredients:

  • 500 g chicken
  • 2 large onions
  • 8 garlic cloves
  • 1 tbsp ginger
  • 500 ml hot water (aprox amount)
  • 2 tsp curry powder (any good 1 will do)
  • 1 1/2 tsp paprika
  • 1 1/2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp flour , i use grama but any will do
  • 1/2 tsp ground fenugreek (optional)
  • 3 garlic cloves
  • 1 tsp ginger
  • 1 (8 oz) can chopped tomatoes
  • 1 tsp salt
  • 1 stick cinnamon
  • 200 ml orange juice
  • 4 -8 tbsp ghee (optional)

Directions:

  1. Cook Chicken, or other meat.
  2. You can grill, fry or oven cook meat in any way you like. I often fry in oil adding a little turmeric and garlic. Once cooked set the pre-cooked meat aside.
  3. Base Sauce.
  4. Chop onions, ginger and Garlic roughly and fry in oil until cooked, add hot water, just enought to cover onions and garlic, you may not need all 500ml. Then simmer for 20 minutes.
  5. After 20 minutes take off heat let cool then blend with either a hand blender or in traditional blender, then set aside.
  6. Spice Mix.
  7. While the base sauce is cooling this is a good time to prepare you spice mix, just put all the spices in one bowl and mix together.
  8. The Curry.
  9. Heat oil to medium heat, and fry garlic and ginger for about 2 – 3 minutes, towards the end of the 3 minutes turn the heat down to very low.
  10. Once the oil, garlic and ginger have cooked and cooled a little add the spice mix a spoon at a time, you want to make a paste when the oil blends with the spices, so you may not need all the spice mix or you may need to add more oil.
  11. Once you have a runny oily paste turn the heat up very slightly, be very careful because if the spices burn the whole dish will be ruined. The trick is not to fry the spices just heat them sufficiently enough to bring out all the aromas and flavours, this should take only a few minutes.
  12. Then add the tomatoes, curry base, orange, salt, bay leaf, cinnamon, chicken stock cube and pre cooked chicken stirring the dish well.
  13. Let simmer for at least 20 mins but can be left for hours.
  14. 5 mins before you are ready to serve add the coriander and Ghee then dish up, I would recommend to serve with chapattis or basmati rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 788.41 Kcal (3301 kJ)
Calories from fat 619.91 Kcal
% Daily Value*
Total Fat 68.88g 106%
Cholesterol 169.49mg 56%
Sodium 998.64mg 42%
Potassium 645.04mg 14%
Total Carbs 19.41g 6%
Sugars 7.8g 31%
Dietary Fiber 3.19g 13%
Protein 25.5g 51%
Vitamin C 45.2mg 75%
Iron 3.4mg 19%
Calcium 99.8mg 10%
Amount Per 100 g
Calories 162.8 Kcal (682 kJ)
Calories from fat 128 Kcal
% Daily Value*
Total Fat 14.22g 106%
Cholesterol 35mg 56%
Sodium 206.21mg 42%
Potassium 133.19mg 14%
Total Carbs 4.01g 6%
Sugars 1.61g 31%
Dietary Fiber 0.66g 13%
Protein 5.26g 51%
Vitamin C 9.3mg 75%
Iron 0.7mg 19%
Calcium 20.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.9
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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